1lbboneless chicken(breast, thighs or tenderloins)
1cancream of chicken soup
salt & pepperto taste
In a large stock pot, pour in chicken stock, seasonings (poultry seasoning, garlic and onion powders) and chicken.
Give it all a good stir.
Cover and cook on medium-high heat for about 20-25 minutes (or until chicken is cooked through).
This is a good time to chop your veggies!
Once chicken is cooked, using tongs, take chicken out of pot and shred it using two forks (be careful, the chicken will be very hot).
Pop the shredded chicken back into your stock pot.
Then add chopped veggies and cream of chicken soup and stir.
Add water and noodles.
Cover and cook on medium heat for about 15-20 more minutes until veggies are tender and noodles are soft.
Give it a taste test. I usually find I need to add salt and pepper.
I usually add 1/2 tbsp. kosher salt and a teaspoon of fresh black pepper.
I like to use chicken stock instead of chicken broth for this. It has a richer and deeper flavor than the broth. But it is usually slightly more expensive than the broth. So I generally go with the store brand or get it when it's on sale.
To make in a crock pot: Add broth, chicken and seasonings to at least a 6-quart crock pot. Cover and cook on low for about 4-6 hours. Then take chicken out and shred. Put shredded chicken back in crock pot. Add in diced veggies, cream of chicken soup, water and noodles. Cover and continue to cook on low for an additional hour or until noodles and veggies are tender.